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Fried bean curd and mixed vegetables




Source of Recipe


australian women's weekly


List of Ingredients




4 pieces fresh black fungus or dried mushrooms soaked for 10 minutes
1 tablespoon peanut oil
1 clove garlic, finely chopped
3 cm piece ginger, finely chopped
100g peeled pumpkin, cut into thin wedges
100g celery, sliced
100g fresh asparagus, cut in half
100g snow peas, sliced in half on the diagonal
½ a red capsicum, sliced
1 x 425g can young corn cobs, drained
50g fried bean curd, cut into strips
1 tablespoon soy sauce
squeeze of lime
1 medium chilli, finely sliced
steamed jasmine rice to serve

Recipe





Trim the fungus and cut into pieces.

Heat the oil in a wok over a high heat and fry the garlic and ginger until golden. Add the pumpkin and celery and cook for 4- 5 minutes stirring continuously. Toss in the asparagus, snow peas, capsicum, corn, black fungus and bean curd. Continue to cook for a further 5 minutes stirring continually.

Drizzle with soy sauce and fresh lime juice and sprinkle with chilli. Serve with steamed jasmine rice.